Pakora Naanini

INGREDIENTS

4 lbs Monsoon Kitchens® (MK) Vegetable Pakoras

2 lbs Monsoon Kitchens® (MK) Tomato Chutney

32 oz plain yogurt

20 -22 plain round naan

4 cups thinly sliced cucumbers

4 cups chopped spinach

2 cups chopped cilantro

DIRECTIONS

1. Thaw and cook Monsoon Kitchens® Vegetable Pakoras as per instructions and cool to room temperature.
2. Cut the naan into halves.
3. Spread Monsoon Kitchens® Tomato Chutney on both halves of naan.
4. Crisp pakoras in oven at 350° F for 5-6 minutes or deep fry at 350° F for 45 seconds.
5. Press four pakoras flat and arrange on one half of naan.
6. Sprinkle some chopped spinach to cover the pakoras.
7. Grill on panini press.
8. Serve with raita.
9. Spread sliced cucumbers.
10. Top with another half of naan.
11. Grill on panini press.
12. Serve hot.